Citrus Stuffed Monkfish

Cut 2 slices from the end of each of the citrus fruit and arrange lengthwise down the center of half of the fillets, overlapping if necessary.

Top each with some thyme sprigs and the finely grated rind of the remaining fruit (reserving the fruit).

Season with salt and pepper, then place the remaining fillets on top (so you have 2 reconstructed tails) and tie each at intervals with kitchen string. Place in a shallow dish.

Squeeze the juice from the reserved fruit, place in a small bowl, add the olive oil, honey, salt and pepper and mix well. Pour over the fish, cover with cling wrap and refrigerate for 1 hour, turning from time to time.

Remove the fish from the dish, reserving the marinade, and cook over medium hot coals for 20-25 minutes, turning 3 or 4 times and basting with the reserved marinade.

Serve immediately.